Text 14859, 97 rader
Skriven 2011-08-18 23:49:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Sporting?
=====================
 -=> On 08-17-11  23:53,  Jim Weller <=-
 -=> spoke to Hap Newsom about Sporting? <=-

 JW> They have for too many for the recreational hunters to cope with.
 JW> The kangaroo population is 25 million (any more and they would ruin
 JW> the environment and hurt the cattle industry by over eating and die
 JW> of starvation), the cull quota is 2.5 million and the number of
 JW> people owning firearms nationwide 250,000. They need about 4000 full
 JW> time paid exterminators to keep a lid on things. Those people work
 JW> as efficiently as possible, so they can and do jacklight. Don't
 JW> think of it as hunting; equate it with rat control.

Makes me wonder if there is or ever was a natural predator for the
kangaroos?  In our area, the deer population is large and needs to be
culled by hunts.  I believe that centuries ago, they had many natural
predators that kept their population in check -- but that we have pushed
all of those predators away (often by removing habitats, if not actively
killing the predators).  Good example is the grey wolf, although I'm not
aware that wolves were ever a factor here in Maryland area.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Snowshoe Naan
 Categories: Bread, Indian
      Yield: 4 Servings
 
  2 1/2 c  Warm water
      1 ts Dry yeast
  1 1/2 c  Whole wheat flour
      4    To 5 cups unbleached hard
           -white or all-purpose flour
      1 tb Salt
      1 ts Nigella (black onion seed)
 
  You will need a large bowl, and unglazed quarry tiles or a baking
  stone for the next-to-bottom rack of your oven.
  
  Place water in a large bread bowl, add yeast, and stir. Add whole
  wheat flour and 1 cup white flour and stir well, then stir 100 times
  in the same direction to develop the gluten (one minute). Let this
  sponge stand for 1/2 hour to 3 hours, covered.
  
  Sprinkle salt over the sponge, then add another cup flour and stir.
  Continue adding flour and stirring until you can stir no longer. Turn
  dough out onto a lightly floured surface and knead thoroughly, about
  ten minutes, until dough is smooth and easy to handle.
  
  Clean out bowl, oil lightly, and return dough to bowl. Cover with
  plastic wrap and let rise in a convenient place for 2 to 3 hours. When
  the dough has more than doubled in volume, push down gently and turn
  out onto a lightly floured surface. Divide the dough into eight equal
  pieces and shape each into a flat oval shape, approximately 4 inches
  wide by 8 inches long. Leave these flat disks out on the work surface
  and cover with plastic wrap to let rise for approximately 20 minutes.
  Place quarry tiles or large baking stone on a rack in the lower third
  of your oven, leaving a 1 inch space between the tiles and the oven
  wall to allow air to circulate. Preheat oven to 450 degrees F.
  
  Five minutes after the oven has preheated, begin shaping the first
  bread. Place a small bowl full of cold water by the edge of your work
  surface. Using your fingertips, first dip them in the water and then,
  beginning at one end of the disk of dough, make tightly spaced
  indentations all over the surface of the dough, so that it looks
  pitted, though not pierced through. Now stretch the dough gently into
  a long oval strip by draping it over both hands and pulling them
  apart gently. The dough should stretch and give, and after several
  tries will extend to make a long oval about 12 inches long with
  attractive stretch marks along it from the stretched indentations
  (hence, the name "snowshoe bread").
  
  Place the bread back on the work surface, sprinkle with a pinch (less
  than 1/8 teaspoon) of black onion seeds, then using both hands, place
  the bread directly on heated quarry tiles or stone. While the bread
  bakes, begin to shape the next bread. Cooking time for each bread is
  approximately 4 minutes. You will soon develop a rhythm so that you
  can bake two breads side by side across your oven, one going in when
  the other is half done. When done, breads will have golden patches on
  top and a crusty browned bottom surface. To keep breads warm and
  soft, wrap them in a cotton cloth five minutes after they come out of
  the oven.
  
  Serve warm or at room temperature.
  
  Yield: 8 rippled flatbreads about 12 inches long and 3 to 5 inches
  wide, with both soft and crispy textures.
  
  From: Sylvia Steiger                  Date: 01-06-98  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:56:51, 18 Aug 2011
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